Pazhampori Recipe

Name: The Taste of Kerala restaurants Pazhampori Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 units ripe plantain bananas (Nendran or very ripe Cavendish); 1 cups all-purpose flour (maida); 2 tbs rice flour; 3 tbs granulated sugar; 0.25 tsp baking soda; 0.25 tsp salt; 0.125 tsp turmeric powder; 0.25 tsp cardamom powder (optional); 0.5 cups coconut milk or water (for batter); 2 cups cooking oil (coconut oil or neutral vegetable oil); 2 tbs extra rice flour (for dusting, optional)

Inspired by The Taste of Kerala restaurant

Time30m

Serves4

Make Pazhampori Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Banana batter

4 units ripe plantain bananas (Nendran or very ripe Cavendish)

1 cups all-purpose flour (maida)

2 tbs rice flour

3 tbs granulated sugar

1/4 tsp baking soda

1/4 tsp Celtic sea salt

1/8 tsp turmeric powder

1/4 tsp cardamom powder (optional)

1/2 cups coconut milk or water (for batter)

For coating & frying

2 cups cooking oil (coconut oil or neutral vegetable oil)

2 tbs extra rice flour (for dusting, optional)

Method

Prepare bananas

Peel and slice

Peel the ripe plantains. Slice each banana lengthwise into halves or quarters depending on size so pieces are about 3–4 inches long and 1/2 inch thick. For a more traditional shape, cut each banana into two lengthwise pieces.

Optional dusting

If the bananas are very sticky or slightly underripe, lightly dust each slice with the extra rice flour (about 1/2 teaspoon per piece) so the batter holds better. Shake off excess.

Make the batter

In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons rice flour, 3 tablespoons sugar, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/8 teaspoon turmeric powder, and 1/4 teaspoon cardamom powder (if using).

Gradually add about 1/2 cup coconut milk (or water) while stirring to form a thick, smooth batter that can coat the banana pieces. Batter should be thick enough to cling to the banana but pourable—adjust with additional tablespoonfuls of liquid if too thick or 1–2 tbs extra flour if too thin.

Let the batter rest 5 minutes. If batter thickens too much, whisk in a little more coconut milk or water to reach desired consistency.

Fry the Pazhampori

Heat 1 to 1 1/2 cups oil in a heavy skillet or wok over medium heat. To test readiness, drop a small bit of batter into the oil—the batter should sizzle and rise slowly to the surface without burning.

Working in batches to avoid crowding, dip each banana piece into the batter, letting excess drip back into the bowl. Carefully slide battered banana into the hot oil.

Fry 2–3 pieces at a time for about 2–3 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed so they cook through without burning the exterior.

Use a slotted spoon to transfer fried pazhampori to a plate lined with paper towels to drain. Repeat with remaining bananas, adding more oil to the pan if necessary to maintain depth for frying.

Serve

Let the pazhampori rest 1–2 minutes, then serve warm. They are traditionally enjoyed as a snack with tea. Optionally dust with a light sprinkle of powdered sugar or serve with a side of tea/coffee.